Malanga Black Bean And Pepper Salad Food

MALANGA, BLACK BEAN AND PEPPER SALAD

Steps:

• Boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.
• Combne the malanga, black beans and roasted peppers in a large bowl.
• Combine dressing ingredients in a jar or bowl and mix well. Pour over salad. Chill for up to 24 hours.

ROASTED EGGPLANT (AUBERGINE) AND PEPPER SALAD

Steps:

• Position rack in top third of the oven and preheat to 450 degrees.
• Spray large heavy baking sheet with cooking spray.
• Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
• Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
• Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
• Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
• Peel the roasted garlic, add to the food processor. Puree until smooth.
• Toss the vegetables with 1/4 cup of the dressing.
• Cool, and let sit for a while to let the flavors develop.
• To serve: Bring to room temperature. Mound salad in center of large platter.
• Serve with the pita wedges.

REFRIED BEAN AND PEPPER LOAF

Steps:

• Preheat oven to 350°; in a large skillet, heat the oil; cook the onion and bell peppers over medium heat for 4 minutes or until the vegetables are just softened.
• Add in the garlic, jalapenos, chili powder, and cumin; stir in beans, rice, cilantro, and eggs.
• Spoon mixture into a 9x5 inch loaf pan; bake 30 minutes, then sprinkle cheese over the top.
• Continue to bake 25-30 minutes more, until the loaf is firm and the cheese is bubbly.
• Let the loaf stand in the pan for at least 10 minutes before slicing to serve.

TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD

Steps:

• Preheat grill or grill pan to high.
• • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
• • Remove the green peppers from the grill and set aside to cool.
• • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
• • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
• • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
• • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
• • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!

BLACK BEAN, CORN AND PEPPER SALAD

Steps:

• In a large bowl, combine beans, corn, bell pepper, chiles, chopped cilantro, lime juice and oil; mix lightly.
• Season to taste with salt and pepper.
• Cover and refrigerate for at least 1 hour or up to a day.
• To serve, line a serving bowl with lettuce leaves; spoon in bean mixture.
• Garnish with lime wedges and cilantro sprigs.

BLACK BEAN AND BELL PEPPER SALAD

Steps:

• For Vinaigrette:
• Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
• Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
• For salad:
• Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)

BLACK BEAN AND RED PEPPER SALAD

Steps:

• Combine all ingredients in large bowl; toss to blend.
• Season with salt and freshly ground pepper.
• (Can be made 4 hours ahead. Cover; chill.).
• Serve chilled or let stand 30 minutes at room temperature before serving.

BLACK BEAN AND PEPPER SALAD

Steps:

• Combine all the ingredients in a medium size bowl and toss very gently.
• Loosely cover the bowl.
• Let the salad rest at room temperature at least 1 hour before serving.